Almond Pepper Salmon With Plum Tomato Ginger Sauce 3

Serves 4.

From Tim Scott of Marshall Field's.

For salmon:

• 4 (6-oz.) salmon fillets

• 4 tbsp. unsalted butter, melted and divided

• Kosher salt and freshly ground pepper

• 2 tbsp. minced fresh ginger, divided

1/2c. almonds, toasted lightly

For Plum Tomato Ginger Sauce:

• 1 clove garlic, minced

• 1 shallot, finely minced

• 2 large Roma tomatoes, diced

1/2stalk lemongrass, optional

• 1 c. plum wine

• 3 tbsp. unsalted butter, at room temperature

To prepare salmon: Preheat oven to 400 degrees. Lightly brush salmon fillets with 2 tablespoons of melted butter. Season fillets with salt and pepper and sprinkle 1 tablespoon of ginger evenly over fillets. Top fillets with almonds to just barely cover them then drizzle remaining 2 tablespoons of melted butter over almonds. Place salmon fillets on a baking sheet and bake 15 to 18 minutes.

To prepare Plum Tomato Ginger Sauce: Meanwhile, in a medium saucepan over medium heat, dry-sauté garlic and shallots for 1 to 2 minutes, until they begin to sweat. Add tomatoes and remaining tablespoon of ginger and sauté an additional minute. Add lemongrass (if using) and wine and simmer until mixture reduces by half. Remove lemongrass, transfer mixture to a blender and blend until smooth. Transfer mixture to a bowl, whisk in butter and reserve.

To serve: Remove salmon from oven. Spread Plum Tomato Ginger Sauce on plates or a serving platter, place salmon over sauce and serve.

Nutrition information per serving:

Calories580 Fat 39 gSodium113 mg

Carbohydrates14 g Including sat. fat 16 g Calcium85 mg

Protein41 gCholesterol165 mgDietary fiber3 g

Diabetic exchanges per serving: 1 other carb. exch., 6 lean meat exch. and 4 fat exch.

Frango Chocolate Brownies 3

Makes 9 brownies.

Note: Frango Mint chocolates are available at Marshall Field's. From Tim Scott.

1/2c. (1 stick) unsalted butter

• 2 oz. unsweetened chocolate, finely chopped

• 2 large eggs, at room temperature

• 1 c. sugar

• 1 tsp. vanilla extract

1/2c. flour

1/8tsp. salt

1/2c. coarsely chopped pecans

• 8 Frango Mint chocolates, finely chopped (about1/2c.)

Position a rack in center of oven and preheat to 350 degrees. Butter bottom and sides of an 8-inch square baking pan. In top pan of a double boiler, melt butter. Remove from heat, add unsweetened chocolate and stir until chocolate has melted. Let mixture cool until tepid.

Meanwhile, in bowl of an electric mixer on medium speed, beat eggs until light and thickened, about 2 minutes. Gradually add sugar, then beat for an additional minute. Beat in melted butter-chocolate mixture and vanilla extract. Using a rubber spatula, fold in flour and salt. Fold in pecans and chopped Frango Mint chocolates. Spread batter evenly in prepared pan. Bake about 25 minutes, until a toothpick inserted halfway between center and edge of brownies comes out with a moist crumb. Do not overbake; brownies should be moist.

Transfer pan to a wire rack and cool completely. Using a sharp knife, cut brownies into nine squares. Store brownies in an airtight container at room temperature for up to 2 days.

Nutrition information per serving:

Calories340 Fat 22 g

Including sat. fat 11 g Sodium49 mg

Carbohydrates36 g Calcium22 mg

Protein4 gCholesterol74 mgDietary fiber2 g